Restaurant Showcase: Avenue Social Kitchen

Pro tips

• Bring prime rib to room temperature 1–2 hours before roasting to ensure even cooking from edge to center.
• Use a meat thermometer and pull the roast 5°F before target doneness; carryover heat will complete cooking during rest.
• Rest the roast 15–20 minutes tented with foil to allow fibers to relax and juices to redistribute, preventing them from running onto the plate.
• Add caviar topping in the last minute before plating to avoid its delicate eggs softening or becoming warm.

Substitutions

• Caviar → Lumpfish roe or salmon roe (milder brine, more budget-friendly)
• Caviar → Crispy bacon bits or pancetta (adds savory crunch instead of brine)
• Prime rib → Beef ribeye steaks or tenderloin (smaller portions, same technique)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days; reheat gently at 275°F until warmed through. Add fresh caviar only after reheating.

Equipment

meat thermometer · roasting pan with rack

What temperature should prime rib be cooked to?

Cook prime rib to an internal temperature of 130–135°F for medium-rare, checking with a meat thermometer inserted into the thickest part without touching bone.

How much caviar should I use as a topping?

Use about 1–2 teaspoons of caviar per serving, placed on top just before serving to preserve its delicate texture and briny flavor.

Can I substitute caviar with another ingredient?

Yes; use cured fish roe (lumpfish or salmon roe), crispy bacon bits, or a truffle oil drizzle for a different but complementary finishing touch.

How do I prevent prime rib from drying out?

Remove the roast from heat at 5°F below target temperature, tent with foil, and rest for 15–20 minutes before carving to retain juices.

What size prime rib should I buy for a dinner party?

Plan for 1 bone per person (about 1.5 lb per serving); a 3-bone roast serves 3–4 people comfortably.